2. Wash the green pepper and slice it; Cut the onion obliquely; Peel ginger and garlic and slice;
3. Peel the potatoes, wash them, cut them into sections, put them into a drain basin, rinse them repeatedly, wash off the starch on the surface and drain the water;
4. Wash the pork belly with skin, put it in a boiling pot, add three pieces of ginger, and cook for ten minutes on high fire. You can use chopsticks to penetrate, fish out, control water and let it cool;
5, pork belly with skin on the chopping board, cut into thin slices of about 2 mm with a knife;
6, pour a little oil into the pot, not too much, don't pass the bottom of the pot, simmer until the oil is hot, add pork belly slices, fry until both sides are brown, and serve;
7. Add potato chips, no need to refuel, fry the potato chips with the oil fried from the meat slices until both sides are golden, and serve out;
8. Clean the pan, add a small amount of oil, medium heat, the oil temperature is 70% hot, add Pixian bean paste, stir-fry in red oil, add onion, ginger and garlic slices, and stir-fry until fragrant;
9. Add the fried pork belly slices and potato chips and turn to high heat to stir fry;
10, add cooking wine, soy sauce and fine sugar in turn, add a seasoning, stir-fry evenly, and add chicken essence;
1 1. Finally, add green pepper and red pepper. After frying, you can eat it while it is hot.